Crispy beans with creamed corn and jalapeno salsa

Name: Crispy beans with creamed corn recipe
Yield: 2
Ingredients: 2 × 400g cans red kidney beans (or black beans), drained; 3 tsp extra virgin olive oil; 3 tsp smoked paprika; 50g salted butter; 600g corn cob; 2 garlic cloves; 200ml milk; 3 long green shallots, finely chopped; 70g mature cheddar (or other strong cheese), grated; Finely grated zest and juice of 1/2 lemon; 20g pickled jalapenos, plus 1 tbs pickling juice; 60ml olive oil; Squeeze of honey or agave, to taste; 30g coriander; 10g mint leaves

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by Amelia Christie-Miller

CHEF

Aug 13, 2023

“I love the soft texture of this creamy corn with the crispy beans. Eat on its own, or with some grilled baby lettuce.”

Crispy

2 × 400g cans red kidney beans (or black beans), drained
3 tsp extra virgin olive oil
3 tsp smoked paprika

Creamed corn

50g salted butter
3 cups (600g) drained canned sweetcorn kernels (or 3 3/4 cups frozen corn kernels)
2 garlic cloves
200ml milk
3 long green shallots, finely chopped
70g mature cheddar (or other strong cheese), grated

Jalapeno salsa

Finely grated zest and juice of 1/2 lemon
20g pickled jalapenos, plus 1 tbs pickling juice
1/4 cup (60ml) extra virgin olive oil
Squeeze of honey or agave, to taste
1 small bunch (30g) coriander, roughly chopped
10g mint leaves

Method

1.

Preheat oven to 200°C/180°C fan-forced. Rinse your beans and pat dry with a paper towel; this helps them crisp up. Mix with the oil, paprika and a good pinch of salt flakes, and spread them out on a large baking tray, giving them as much space as possible. Roast in the oven for 20 minutes, until the beans have popped and are beginning to colour. Remove from the oven, but leave oven on.
2.

Meanwhile, put all ingredients for the jalapeno salsa into a blender and blitz to form a coarse salsa. (This can also be made ahead and kept in the fridge for a few days.) Stir the milk into the corn mixture and simmer for another 5 minutes. Then, using a handheld blender or food processor, blend the mixture into a rough pulp, leaving some kernels whole. Pour into a medium-sized ovenproof dish and stir in the chopped shallot. Taste for seasoning, then top with the cheddar.
3.

Pop the dish into the hot oven and bake for around 15-20 minutes or until golden and heated through. It should have a porridge-like consistency, and the cheese topping should be beginning to brown.
4.

To serve, spoon the creamed corn into bowls, then top with the crispy red beans and drizzle with the jalapeno salsa.